Method

Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.

Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.

Recipe Tip

Make it speedy

To make lemongrass beef with noodles, quickly brown 250g lean sirloin steaks, sliced into strips, in 1 tbsp oil over a high heat, then remove from the pan. Make the gingery paste and fry in another tbsp oil as above, then add the soy, five-spice, sugar and stock. Simmer for 15 mins, then stir back in the beef and cook until done to your liking. Serve with noodles, as above.

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Comments, questions and tips

Great recipe! I made a gluten free version by substituting the soy sauce with tamari and using a gf stock. I served it with jasmine rice and mangetout.

AbiLewis96

19th May, 2017

was lovely I decided to make a papaya salad to go on the side, for mixing the puree I added little bit of lime juice left over from the lime made with the salad just was easier to mix together.

eleveneighteen15

8th May, 2016

5.05

Loved this recipe, definitely going to become a regular in our house! Served with pak Choi (and extra beef)!

Saize

15th Nov, 2015

3.8

Very enjoyable. Beef was lovey and tender. Most definitely having this again.

safronthomas

1st Aug, 2015

delicious. Agree it needs a few veg though to make it a meal if you don't have any sides. I put some cashews in at the end of cooking. Also had it with rice and it was lovely.

suzeintynemouth

28th Jun, 2015

5.05

This tastes so much like food I have eaten in Vietnam. I don't eat red meat, so we use chicken breasts and it's delicious- plus doesn't take as long to cook. I do everything else as is. I don't add anything else, don't think it needs it. I always do it with rice though as it helps soak up the soupiness rather well. I love dishes like this. I don't bother chopping everything, I just stick 2 lemongrass stalks, coriander, chilli, garlic and ginger in a little food processor. Add a bit of oil to the pan and pour the mix in, let the flavours come out a bit then put large chunks of chicken breast in, I always let that brown slightly before I add the wet ingredients. Spot on though!

naomibrown0758

21st Mar, 2015

This is a lovely recipe.
It says to leave it to simmer for an hour but for me it was too watery. So I just left it on the boil for about 30 mins to thicken the liquid and the beef was lovely and tender so it was perfect.

HHughes1609

19th Feb, 2017

I mix a tablespoon of corn flour with some water to thicken the sauce. It gives a lovely glossy look to the sauce!

This is really nice and so easy! I found that adding a little oil when making the puree made it easier to puree rather than just chop in my food processor.
I added a few cashews on top when i served up, which added a nice crunch.

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